Scallop Crudo with Shiso & Yuzu Oils and Pink Peppercorn
I was cleaning up some old photos on my hard drive when I realized I posted this scallop crudo a while ago as part of project food blog but I never wrote a recipe for it. Crudo in general don’t need recipe since it consists of the freshest seafood money can buy with a squeeze of citrus juice and a drizzle of high quality olive oil. I played with this concept a little bit and made shiso and yuzu oils to enliven the pristine sea scallops. One with an herbal, grassy tone and the other one with the bright floral aroma of my favorite citrus, yuzu. The fruity and mildly peppery flavor of pink peppercorn fits perfectly here, and so does the mineral complexity of Fleur de Sel. This is how, with only a few simple components, you can make a dish worth of a fancy restaurant.
Since the ingredients are few, the key to success of any crudo is the quality and freshness of the ingredients. So don’t skimp on the good stuff. And your guests will think you’ve gotten an expensive culinary education.
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Scallop Crudo with shiso and yuzu oils, pink peppercorn
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- Serves 4
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For the crudo:
- 8 fresh sea scallops
- Fleur de sel
- pink peppercorns
- 1 yuzu (or Meyer lemon or regular)
- microgreens (optional)
- shiso oil, see below
- yuzu oil, see below
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For the shiso oil:
- 1/2 cup shiso leaves
- 1/4 cup spinach leaves
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 cup grapeseed oil
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For the yuzu oil:
- 12 yuzu, or 8 Meyer lemons or regular
- 1 cup canola oil
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For the shiso oil:
- Blanch shiso and spinach for 30 seconds and transfer to ice bath. Squeeze out water and blend with salt and sugar while adding grapeseed oil in a steady stream. Blend for 2 minutes. Keeps in the refrigerator for 1 week.
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For the yuzu oil:
- Zest the yuzu or lemons using a microplane grater. Place the zest and oil in a small saucepan and slowly heat to 160’F. Transfer the oil to a jar, top with a lid and transfer to a bain marie. Bring the water to a gentle simmer for 1 hour. Cool to room temperature and refrigerate overnight. The next day, strain and keep in the refrigerator for up to 1 month.
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For the crudo:
- Slice the scallops crosswise with a sashimi knife into thirds or fourths.
- Arrange the scallop slices on 4 plates. Keep cold.
- When ready to serve drizzle the scallops with some yuzu (or lemon) juice. Sprinkle with Fleur de sel and pink peppercorn. Drizzle with shiso and yuzu oil. Garnish with micro-greens. Serve immediately.